Loaded Sweet Potato Skins (Printable)

Baked sweet potato skins filled with seasoned black beans, melted cheese, and fresh toppings for a tasty meal.

# What You Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes

→ Filling

02 - 1 (15 oz) can black beans, drained and rinsed
03 - 1/2 cup corn kernels, fresh, frozen, or canned and drained
04 - 1/2 cup red bell pepper, finely diced
05 - 2 green onions, sliced
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon chili powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Cheese

11 - 1 cup shredded cheddar cheese or Monterey Jack

→ Garnishes

12 - 1/4 cup sour cream or Greek yogurt
13 - 1 small avocado, diced
14 - Fresh cilantro, chopped
15 - Lime wedges (optional)
16 - Additional sliced green onions for garnish

# Steps:

01 - Heat oven to 400°F and line a baking sheet with parchment paper.
02 - Scrub sweet potatoes thoroughly and prick several times with a fork. Place on baking sheet and bake 40 to 45 minutes until tender when pierced.
03 - Allow potatoes to cool slightly, then halve lengthwise. Carefully scoop out flesh leaving a 1/4-inch border to maintain skin structure. Reserve flesh for other uses.
04 - Raise oven heat to 425°F. Arrange sweet potato skins cut side up on baking sheet.
05 - In a bowl, combine black beans, corn, red bell pepper, green onions, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir to combine evenly.
06 - Spoon filling mixture into each sweet potato skin and sprinkle shredded cheese evenly over the top.
07 - Bake for 10 to 12 minutes until cheese melts and skins become crisp.
08 - Remove from oven and cool briefly. Top with sour cream or Greek yogurt, diced avocado, chopped cilantro, and extra green onions. Serve with lime wedges if desired.

# Expert Advice:

01 -
  • They're crispy on the outside, creamy inside, and feel fancy enough to serve guests but easy enough for a weeknight dinner.
  • One bite proves that vegetarian comfort food doesn't need to apologize for anything—the spiced black beans and cheese do all the talking.
  • You can prep everything ahead and just bake when hunger strikes, which means less stress and more time to actually enjoy cooking.
02 -
  • Don't skip the step of scooping out the flesh—leaving too much potato makes the filling sink instead of sitting proudly on top.
  • The second oven temperature increase is crucial; it crisps the skins instead of just reheating them, transforming texture from soft to satisfying.
  • Add the avocado and fresh garnishes only at the very end, or they'll turn brown and wilt before you serve them.
03 -
  • If you're splitting the cooking between days, bake everything ahead and store the hollowed skins in an airtight container; bringing them to room temperature before filling ensures even cooking.
  • Fresh lime juice squeezed over the finished dish is non-negotiable—the acidity wakes up every flavor and prevents the richness from feeling heavy.

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